Valdobbiadene D.O.C.G.
Valdobbiadene D.O.C.G. Extra Dry
Valdobbiadene Prosecco Superiore D.O.C.G.
The same vineyard and the same hand as the Brut, with a few grams more sugar: the profile the Veneto has always drunk.
Glera from the hills of the Conegliano Valdobbiadene, between 200 and 400 metres. The whole difference from the Brut lies in the final dosage, between 14 and 16 grams per litre: the fruit stretches out, the acidity stays to hold the sip together.
In the vineyard
- Grape varieties
- Glera
- Area
- Hills of the Conegliano Valdobbiadene
- Aspect
- South / South-East
- Altitude
- 200–400 m a.s.l.
- Soil
- Limestone, clay
- Training system
- Sylvoz, spurred cordon
- Planting density
- 4,000 vines/ha
- Average vine age
- 40–50 years
- Harvest
- Late September – early October
In the cellar
- First fermentation
- 100% stainless steel, 18 °C, 15–20 days
- Second fermentation
- Temperature-controlled stainless steel tank, 18 °C, 25–35 days
- Yeasts
- Selected, Cerevisiae
- Ageing
- 1 month
In the glass
- Alcohol
- 11.5% vol.
- Acidity
- 5.50 g/l
- Residual sugar
- 14–16 g/l
- Serving temperature
- 4–6 °C
Tasting notes
Straw yellow. Green apple, peach, floral notes. Elegant, sturdy, complex.
Food pairings
Excellent as an aperitif. It goes well with fish, sushi and sashimi, fish and vegetable pasta and risotto, white and red meats.